BIOLOGICAL CLASSIFICATION
KINGDOM FUNGI
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The bread is ready for consumption
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The bread dough doubled in its size
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The bread turns brown
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The bread tastes mouldy
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Detailed explanation-1: -Their doubling time is approximately 90 min (3–6). S. cerevisiae can grow aerobically and anaerobically.
Detailed explanation-2: -Saccharomyces cerevisiae (baker’s yeast) is an important part of the microbial consortia of sourdough steamed bread and plays a key role as a leavening agent by producing carbon dioxide through the alcoholic fermentation of sugars and thus increased the volume of loaf (Paramithiotis et al. 2000).
Detailed explanation-3: -Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.
Detailed explanation-4: -Each yeast cell can bud 20-30 times during its life, on each occasion producing an identical new cell that can make the same number of new cells again. In favourable conditions, multiplication can be very fast, and a 10 milligram starter culture can grow to 150 tons in just a week.